Fish and Shellfish Processing Two Kinds of Fish
- Slides: 22
Fish and Shellfish Processing
Two Kinds of Fish • Fin fish – bangus, bisugo, catfish, tilapia and other freshwater fish. • Shellfish – mollusks and crustaceans • Mollusks – oyster, clams and mussels • Crustaceans – lobsters, shrimp and crabs
Major Parts of the Fish
Characteristics of Fresh Fish 1. 2. 3. 4. 5. 6. 7. Eyes are bulging, clear, full and bright. Gills are red and covered with clear shine. Odor is sea water smell, not foul. Flesh is firm and elastic. Scales are complex, shinny and intact. Color is bright and shiny. Belly walls are undamaged.
MARKET FORMS OF FISH
MARKET FORMS OF FISH 1. Whole fish – are sold in the market fresh and sometimes alive.
MARKET FORMS OF FISH 2. Dressed fish – is whole but entrails, scales, fins and head are detached.
MARKET FORMS OF FISH 3. Butterfly fish – is done by slicing a whole fish lengthwise to remove its backbone and ribs.
MARKET FORMS OF FISH 4. Fillet – is the boneless form of fish.
MARKET FORMS OF FISH 5. Steaks – are slices cut horizontally form a large fish.
MARKET FORMS OF FISH 6. Fish sticks – are cut evenly from large slabs of frozen fillets.
Types of Shellfish Scallops Crabs Mussels oyster
Types of Shellfish Shrimp Lobster
Characteristics of Shellfish
Market Forms of Shellfish • Live Shellfish • Whole Shellfish • Shucked shellfish
Market Forms of Shellfish • Headless Shellfish • Cooked Shellfish
Causes of Fish Spoilage • Fatty fish spoil faster than bony fish • Small fish decay faster that large fish • Cold water fish spoil faster than warm water fish • Bacteria are also present in the external slime, on gills, and in the interiors of fish. • The most common chemical action that causes spoilage is when oxygen in the air attack unsaturated oils in fish causing rancidity.
Methods of Processing Fish and Shellfish Products
Methods of Processing Fish and Shellfish Products • Freezing • Smoking • Drying or dehydration • Fish curing • Canning
Pointers for Review • Food Management and Preservation • Basic and other Ingredients in food Processing and Preservation • Methods of Preservation • Meat and Poultry Processing • Fish and Shellfish Processing • References: • pages 1 to 36 of your textbook • powerpoint presentation
Activity: whole sheet of paper • Answer the following: • Page 23 (Assessment) • Page 33 (Assessment)
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